Monday, November 25, 2013

This simple, flavorful cauliflower purée makes a healthy Thanksgiving side dish, but I like it all year round (recipe here).

Several years ago I fell in love with kohlrabi purée, and from there I went on to discover a whole delicious world of puréed vegetables. One of the most popular puréed vegetables is cauliflower, which is often called mashed cauliflower.

Recipes for mashed cauliflower abound, calling for everything from chicken stock and Greek yogurt to a stick of butter and a cup of heavy cream. My simple version, which has just 2 Tablespoons of butter and 2 Tablespoons of milk or cream, is low fat, low carb, easy to make, and really hard to stop eating.

You can dress it up in all sorts of ways—with sour cream and dill, cheddar and chives, even lemon juice and baby arugula—or just enjoy it plain.

Mashed cauliflower is usually touted as a low carb substitute for mashed potatoes, especially around Thanksgiving. But this really isn't fair to the cauliflower purée, because it tastes so good it shouldn't be considered a stand-in or alternative to anything.

If you have trouble eating enough fresh vegetables in autumn and winter, try puréeing them. I had no idea it was so easy to devour an entire head of cauliflower.

Hi Susan, Every time I make this recipe, there is little left over for anyone else! As you say, it is easy to eat an entire head on your own! There is something so delicious ...maybe it's the addition of that subtle garlic flavor? Soooo good---as is the brussels sprouts recipe :).Happy Thanksgiving to you and everyone at the farm.

January 2013 update: I know word verification is a big pain, but it's the only way I can stop the ridiculous number of anonymous spam comments I get every day. I don't want to require commenters to be registered Blogger or Open ID users because I know many of you aren't. Thanks so much for your understanding!

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